Vegan Pumpkin Cheesecake (Creamy, No Cashews)
Vegan pumpkin cheesecake usually means either two pounds of store-bought vegan cream cheese or a bowl of soaked cashews, and I wanted neither. My base is silken tofu, blended until it vanishes into a smooth, pourable custard that carries the pumpkin and spice, with cornstarch doing the setting that holds the whole thing together. Baked … Read more